Liver fried with onions and carrots turns out tender and soft, however, in order to cook it correctly, you must follow some rules. It's quickest to use chicken liver, although the dish will turn out delicious with either beef or pork. This is a hearty dish rich in iron. To prepare it, it is best to use fresh offal, since frozen liver loses some of its beneficial properties.

In the article, we will look at recipes for fried liver with onions and carrots, give step-by-step execution of the work, and teach readers how to choose the right product on the market in order to buy high-quality and fresh main ingredients.

How to choose a liver?

When purchasing chicken livers, the first thing to consider is its appearance. It should be brown with a burgundy tint. If you see green spots or the entire liver has a yellowish coating, then do not take it, as the chicken could be sick with some kind of infectious disease.

If possible, carry out not only a visual inspection, but also smell the product. Fresh liver should have a sweetish smell. If you feel sour, do not buy it as it has already expired.

When you are confident in the quality of the product, you can cook fried liver with onions and carrots calmly, without worrying about your health.

How to prepare the dish?

In addition to the chicken liver, prepare 1 large carrot and 2 medium-sized onions. The dish is prepared in several ways. Some people first fry the liver in vegetable oil on both sides until golden brown, and only then add chopped onions and carrots and simmer further over low heat until the vegetables are ready. Then you can add spices, salt and fresh herbs.

The second way is in reverse. First, add onions, chopped into small cubes, onto a heated frying pan. The carrots are grated, but added only after the onions have acquired a golden color. When the vegetables have softened, add the washed chicken liver and stir with a spoon.

At the end, sprinkle with a pinch of salt and black pepper to taste. Some housewives add nutmeg to fried chicken liver with onions and carrots for flavor. To determine whether the dish is ready or not, cut the liver with a knife. If the color inside is gray, turn off the heat immediately, otherwise it will overcook and become tough.

Fried liver with onions and carrots in sour cream

To prepare, you need to buy 0.5 kg of liver, 1 carrot and 2 onions. To add tenderness to the dish, add sour cream - 200 grams (choose low-fat - 10-15%). The dish is pre-prepared in the usual way, that is, first finely chopped onions are fried, then chopped carrots are added.

When the vegetables have softened, add the raw liver and fry it on both sides. When the liver is almost ready, the next stage of cooking begins.

Pour half a glass of hot water into the pan and add sour cream. Mix the liver with the sauce and simmer for another 10 minutes over low heat. At the end you need to add a pinch of salt, black pepper and other favorite spices. Chopped parsley or dill will refresh the dish. Some housewives not only prepare sour cream sauce, but also add a spoonful of tomato paste to it or add tomato juice instead of water. It turns out a very beautiful delicate color of the sauce.

In order for fried liver with onions and carrots to simply melt in your mouth, you must first remove all the veins and films. Then it is advisable to take the liver, wrap it in cling film and beat it with a rolling pin several times to make it softer.

Some housewives, before frying the liver, roll the pieces in white flour on all sides. This gives the liver a golden brown crust and a beautiful color.

This dish can be served with any porridge, mashed potatoes or pasta. Even children will happily eat soft liver without veins.

Bon appetit! Cook with pleasure!

Surely everyone, if they don’t know, then guess about the benefits of the liver. In addition, it is accessible, has a relatively low cost, and the variety of liver dishes is great. But not everyone likes it because of its specific taste.

If you properly process the liver before cooking, you can get an unusually tasty dish and please even those who just recently couldn’t even look at the liver.

To prepare pork liver fried with onions and carrots, we will prepare the products according to the list.

We clean, wash and grate fresh carrots.

We clean the onions, wash them and cut them into half rings if the onion was small or into quarter rings if the onion was large.

The liver is suitable chilled or thawed. First you need to soak it for several hours, or better yet, a day in cold water or even milk. Then drain the water (milk) and the liver can be used. We wash it and cut it into small pieces, 4 by 4 cm.

Heat the oil in a frying pan and put the liver there. Sprinkle salt and pepper. After 3 minutes, turn the liver over with a spatula or fork. Fry over medium heat.

After another 5 minutes, pour the chopped vegetables into the pan. Stir and fry over low heat for 20 minutes, stirring occasionally.

Serve the pork liver, fried with onions and carrots, hot along with a side dish or vegetable salad.

A tasty, healthy dish is ready! Bon appetit!

Onions and carrots are the only and, perhaps, the most versatile additions to meat dishes, which is why we decided to pay attention to such familiar ingredients and talk about how to cook liver with onions and carrots.

Chicken liver with onions and carrots

Ingredients:

• chicken liver - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• olive oil - 2 tbsp. spoons;
• butter - 25 g;
• salt, pepper - to taste;
• flour - 2-3 tbsp. spoons.

Preparation

Sift the flour and mix with salt and pepper. Roll the pieces in the resulting mixture. Heat the oil in a frying pan and fry the chicken liver in it for 4-5 minutes. Place the fried slices on a plate and cover with foil to keep warm.

In the same frying pan, fry the onion and carrots cut into thin rings until soft. Add salt and pepper to taste, along with butter, as soon as the vegetables are ready. Mix the prepared vegetables and liver directly in the frying pan, heat for a couple more minutes and serve.

Fried liver with onions and carrots is served separately or with a side dish of

Liver stewed with onions and carrots

Ingredients:

• beef liver - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• garlic - 4 cloves;
• tomato paste - 4 tbsp. spoons;
• smoked ham - 4 slices;
• vegetable oil;
• salt, pepper - to taste;
• paprika - 1 tbsp. spoon.

Preparation

Before frying beef liver with onions and carrots, the liver itself must be cleaned of films, veins and bile ducts, and then washed and cut into strips.

Heat the vegetable oil in a frying pan and fry the pieces of liver in it until golden brown. As soon as the liver is browned, add chopped onions, thin pepper rings and grated carrots to the pan. Saute the vegetables for 4-5 minutes and add tomato paste and garlic.

To imbue the dish with smoky flavor and aroma, add slices of ham or smoked bacon after the vegetables. Season the dish to taste with salt, pepper and paprika, cover with a lid and simmer in its own juice for 10 minutes, after which the dish can be served. If there is not enough liquid in the pan, add a little water or meat broth.

Liver stewed with onions and carrots is served along with the gravy in which it was cooked, as well as a side dish of cereals, pasta or vegetables.

The sweetish delicate taste of stewed liver is loved by many, and it should not be drowned out by any spices: only additives in the form of vegetables have the right to be in the neighborhood.

To prevent this most valuable by-product from being tough, proper preparation is important. You should not cut it into thin pieces: the ideal “format” for stewing is medium-sized cubes, which allow you to retain maximum moisture and softness.

The prepared liver is placed in a very hot frying pan, but then the heat is reduced. This technique causes the outer layers of the protein to fold, preventing the meat juice concentrated inside from leaking out.

Ingredients

• beef liver - 500 g
• salt - 0.5-1 tsp.
• a mixture of ground peppers - 2-3 chips.
• wheat flour - 3-4 tbsp. l.
• refined vegetable oil - 2 tbsp. l.
• broth or water - 1 tbsp.

Preparation

1. Wash the beef liver in cold water and remove films. Cut into large portions. Salt, pepper and mix them so that the spices are better distributed.

2. Bread each piece in flour and immediately quickly fry in vegetable oil on all sides over high heat until the liver is golden brown.

3. Cut the onions into thin half rings, peel the carrots and chop them on a coarse grater. Place the vegetables in the pan next to the liver and continue frying.

4. As soon as the onion becomes transparent and the carrots are golden, fill the contents of the pan with broth (or cold water).

5. Simmer over low heat under the lid for 25-30 minutes from the moment the broth boils, then remove the pan from the heat.

The simplest thing is to fry it in a frying pan. It would seem that there is nothing complicated about this. However, there are more than enough recipes for fried liver. It is fried with onions, carrots, apples, tomatoes, sour cream, prunes, peppers, mushrooms, and potatoes. In a word, this or that recipe has its own subtleties and secrets. Beef liver fried with onions and carrots- This is one of the options for quick and tasty preparation of liver.

Ingredients:

• Beef liver – 500 gr.,
• Onions – 2 pcs.,
• Carrots – 2 pcs.,
• Salt and spices - to taste,
• Vegetable oil

Fried beef liver with onions – recipe

Before cooking, beef liver must be rinsed under water. Remove films, cut out coarse veins of connective tissue, if any. Next, cut it into small pieces measuring 4 by 4 cm. Prepare the vegetables.

Peel and cut the onions into quarters.

Wash, peel and cut the carrots into slices. If the carrots are large, it is better to cut them into half circles.

Heat a frying pan with vegetable oil. Discard the liver. Stir it with a spatula.

Fry on all sides for 5-7 minutes. During this time, it will be fried only on the outside, but not on the inside. Many people make a common mistake, namely, they start salting the liver at this stage of cooking. This is absolutely not worth doing. Salt will promote the release of juice from the liver, and as a result it will become dry and hard. It is necessary to salt it at the final stage of preparation.

Add carrots and onions to the liver.

Stir with a spatula or spoon.

After this, add spices and salt. The spices used for liver are the same as for meat, although the choice is always yours. By changing the composition of spices, you can get a dish with different shades of taste each time.

Stir again. Cover the beef liver with vegetables. Reduce heat and cook for another 15 minutes, stirring occasionally to ensure even cooking. Beef liver fried with onions and carrots served hot as an addition to the main side dish. And in conclusion, I would like to add that this recipe can be used to prepare not only beef, but also chicken or pork liver. Enjoy your meal. I also recommend preparing